Soft tofu lends a thick and creamy texture to this vegan chocolate milkshake. Full of protein and fibre this alternative to a traditional milkshake is absolutely delicious!
Thick and creamy
Ready in minutes
Quenches that milkshake craving
And it’s thrifty too!
Ingredients For A Vegan Chocolate Milkshake
You could of course make a vegan milkshake similar to the traditional version and use your favourite dairy-free ice cream. We don’t always have vegan ice cream in our freezer and this tofu version adds more protein and fibre to our diet while still tasting like a treat!
For one 12 oz serving of this dairy-free milkshake I use:
- 150 g soft or silken tofu
- One frozen banana
- ½ cup plant milk of choice
- 2 tablespoons peanut butter (feel free to use less if desired!)
- 1 tablespoon maple syrup (or use dates for an even more natural sweetener)
- 2 teaspoons cocoa powder
- And a pinch of salt to balance the cocoa powder and bring out all the flavours
The frozen banana adds sweetness to the shake and also helps to replace that chilled creamy texture ice cream usually provides. I freeze bananas all the time to use in smoothies or nice creams. You can visit Sally’s Baking for her blog on how to freeze bananas if you haven’t got in the habit yet.
Peanut butter does a great job of hiding any taste of tofu you might be able to detect. Two tablespoons offers a really rich and delicious taste but I often make this with just one tablespoon and it’s still delicious.
Similarly, maple syrup provides a really “treat-like” sweetness. However, you can reduce the amount of maple syrup if desired or use dates for a more natural sweetener. Using 1 medjool date provides a delicious amount of sweetness! Alternatively, try using 2-3 of the smaller pitted deglet noor dates.
Why Use Tofu?
Soft or silken tofu is quite different than the firm tofu you might be used to having in Pad Thai or other vegetarian dishes. It’s often called silken tofu because it has a silky texture that breaks apart almost like jello in your hands.
Soft tofu blends down perfectly smoothly. Using a firmer variety of tofu however, does leave a bit of grainy texture in the milkshake. Another difference is that soft tofu has a lighter tofu taste than firmer tofu which makes it ideal for adding to desserts.
You would never know it had been used for the custard in my delicious vegan french toast. Plus, it makes the perfect vegan alfredo sauce, an amazing oil-free mayonnaise, and even a delicious vegan quiche!
How To Make A Vegan Chocolate Milkshake
I honestly think this vegan chocolate milkshake is probably easier to make than a traditional milkshake because you don’t even have to struggle a bit to scoop any ice cream!
- Just add all of your ingredients to a blender.
- Pulse to break down the frozen banana.
- And blend until smooth and combined.
If you are using dates instead of maple syrup you will have to blend a little longer and you will notice little specks in the finished shake.
This vegan chocolate milkshake is thick enough to enjoy right away but if you’re patient you could always chill it in the fridge until you’re ready.
Recipe Cost
You might be wondering how this tofu shake compares to a traditional milkshake in cost. This vegan chocolate milkshake with tofu costs me $2.25 Canadian. If I were to use a dairy-free ice cream the ice cream alone would cost me over $2.50.
Making this recipe with a lower cost dairy ice cream and dairy milk would cost me just a little less at around $2.17 Canadian. And I was surprised to learn that purchasing a small milkshake from the popular fast food restaurants around me would be upwards of $5.
So let me know in the comments below if you make this tofu based vegan milkshake and how you like it!
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Vegan Chocolate PB “Milkshake” With Tofu
- Total Time: 5 minutes
- Yield: 1 serving (12 oz) 1x
- Diet: Vegan
Description
A thick & creamy vegan chocolate milkshake made with soft tofu! Peanut butter and banana give this healthier shake a “funky monkey” flavour!
Ingredients
- 150g silken tofu
- 1 banana, frozen
- ½ cup plant milk
- 2 tbsp peanut butter (reduce to 1 if preferred)
- 1 tbsp maple syrup (or 1 medjool date, pitted)
- 2 tsp cocoa powder
- Pinch of salt
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add all of the ingredients to a blender and pulse to break down the frozen banana. *Using 2 tablespoon peanut butter and 1 tablespoon maple syrup provides a really “treat-like” sweetness and richness. Feel free to start with less and add more if desired. (Alternatively, 1 medjool date is a fantastic natural sweetener).
- Blend on high until smooth and combined.
- Chill in the fridge if desired or serve immediately. Garnish with chocolate shavings if desired!
Notes
Approximate Cost: $2.25 Canadian. If I were to make this with a dairy-free ice cream the ice cream alone would likely cost me over $2.50. Making this with a lower cost dairy ice cream and dairy milk my cost would be $2.17 so this tofu version is not costing me much more.
You can use a firmer tofu for this recipe but the texture will not be fully smooth. I find that firmer tofu leaves the finished shake with a bit of a grainy texture. You might be able to detect the tofu taste a little stronger with a firmer variety of tofu as well. If you do use a firmer tofu feel free to increase the amount of plant milk as needed to reach a consistency you like.
The peanut butter and sweetener in this recipe mask the taste of the tofu. The banana adds sweetness and a frosty texture similar to ice cream. Feel free to omit the peanut butter for a simple chocolate milkshake just be aware that you might taste more of the tofu. The maple syrup can be replaced with 1 medjool date or 2-3 smaller deglet noor dates. If your dates are too firm from being stored in the fridge you can soak them in warm water for 5 minutes, drain the water, then add them to your blender. Don’t forget to remove any pits!
- Category: Drinks
- Method: Blender
- Cuisine: American, Canadian
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